Mini vegetarian lasagne pies in buttery shortcrust pastry

They’re utterly delicious and easily customised, so you could add or switch any ingredient you like to make the tomato filling perfect for your tastes. How about carrot, spinach, or your favourite protein – anything goes!

This recipe makes four pies – enough for 4-8 people, depening on how hungry you are!

Ingredients

For the pastry

200g (7 oz) butter

400g (14 oz) plain flour

2 free-range medium eggs

2 tbsp cold water

For the tomato sauce

1 tbsp olive oil

800g (1.8 lbs) tinned chopped tomatoes

4 cloves of garlic finely chopped

2 small onions finely chopped

1.5 tsp dried mixed herbs

3 red pepper diced

pinch salt

For the white sauce

400 ml (13.5 fl oz) whole milk

1 tbsp plain flour

40g (1.4 oz) butter

100g (3.5 oz) cheddar cheese grated

pinch salt

pinch pepper

250g (8.8 oz) fresh egg lasagne sheets

Instructions

To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.

Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.

Preheat the oven to 160C (140C fan, 320F). Cut the dough into four and roll out each piece large enough to line your 12cm springform tins.

Place the pastry in the tins. If the pastry breaks, just patch it up as you go. As long as there are no holes, you’re fine.

Line with greaseproof and fill with baking beans.

Bake for 15 mins then take out of the oven and remove the paper and beans. Return to the oven for a further 10-15 minutes until just turning golden and totally dry at the bottom. Trim off any excess and allow to cool.

Warm the olive oil in a large non-stick pan over a medium heat.

Add the onion, garlic and pepper and fry gently for 10 minutes until soft.

Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.

Out the butter, flour and milk in a non-stick pan and place over a medium-low heat.

Whisk continually until the sauce is completely smooth and slightly thickened.

Take off the heat, add the cheese and stir through until combined.

Soak the lasagne sheets in a little boiling water for 3 minutes. Pick a cookie cutter slightly smaller than the tin and use to cut rounds out of each of the sheets. lasagne sheet rounds.

Now it’s time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round.

Repeat until your final lasagne round almost reaches the top. Top with the white sauce.

Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold

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Mini vegetarian lasagne pies

These lasagne pies are exactly what you’d expect them to be: a single-serving of lasagne in a pastry cases. Easy to make and delicious.

Prep Time20mins

Cook Time1hr

Total Time1hr20mins

Course: Lunches and quick-cook meals

Cuisine: Italian

Keyword: lasagne, mini, pies

Servings: 4mini lasagnes

Calories: 944kcal

Author: Emily Leary

Ingredients

For the pastry

200g(7.05oz)butter

400g(14.11oz)plain flour

2free range medium eggs

2tbspcold water

For the tomato sauce

1tbspolive oil

800g(1.76lb)tinned chopped tomatoes

4cloves of garlicfinely chopped

2small onionsfinely chopped

1.5tspdried mixed herbs

3red pepperdiced

pinchsalt

For the white sauce

400ml(13.53floz)whole milk

1tbspplain flour

40g(1.41oz)butter

100g(3.53oz)cheddar cheesegrated

pinchsalt

pinchpepper

250g(250 )fresh egg lasagne sheets

Instructions

To make the pastry

To make the pastry, pulse the flour and butter in a food processor until it’s like breadcrumbs.

Add the egg yolks and water and blend until it comes together as a dough. Wrap and chill in the fridge for 15 minutes.

Preheat the oven to 160C (140C fan, 320F). Cut the dough into four and roll out each piece large enough to line your 12cm springform tins.

Place the pastry in the tins. If the pastry breaks, just patch it up as you go. As long as there are no holes, you’re fine. Line with greaseproof and fill with baking beans.

Bake for 15 mins then take out of the oven and remove the paper and beans. Return to the oven for a further 10-15 minutes until just turning golden and totally dry at the bottom. Trim off any excess and allow to cool.

To make the tomato sauce

Warm the olive oil in a large non-stick pan over a medium heat.

Add the onion, garlic and pepper and fry gently for 10 minutes until soft.

Add the oregano, tomatoes, salt and pepper and simmer for 5 minutes until slightly thickened. Allow to cool.

To make the white sauce

Out the butter, flour and milk in a non-stick pan and place over a medium-low heat.

Whisk continually until the sauce is completely smooth and slightly thickened.

Take off the heat, add the cheese and stir through until combined.

To assemble

Soak the lasagne sheets in a little boiling water for 3 minutes.

Pick a cookie cutter slightly smaller than the tin and use to cut rounds out of each of the sheets. lasagne sheet rounds.

Now it’s time to fill your pies. Starting a scant layer of tomato sauce, followed by a lasagne round. Repeat until your final lasagne round almost reaches the top. Top with the white sauce.

Bake for 30-35 minutes until browned and bubbling on top. Enjoy hot or cold.